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Polenta-Stuffed Portabella Mushrooms With Pancetta And Tomato Sauce

1 fave
Nutrition per serving    (USDA % daily values)
CAL
503
FAT
109%
CHOL
18%
SOD
89%

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Ingredients for 4 servings

4 x portabella mushroom caps, washed, dried, and stems removed

1 tbsp olive oil for greasing the pan

4 cup vegetable broth

1 cup uncooked polenta (grits)

1/4 cup pecorino-romano cheese

1/4 lb pancetta, cut into 1/4-inch pieces

3 tbsp extra virgin olive oil

shallot, coarsely chopped

2 large garlic cloves, coarsely chopped

1 can crushed tomatoes, 28 oz.

1/4 cup milk

1 tsp dried oregano

kosher salt

freshly ground black pepper

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